How to stew chicken soup to taste good and reduce fire, what kind of chicken soup can dispel heat an

Dendrobium black chicken soup has the effects of nourishing yin and invigorating qi, calming the nerves and intellect, clearing away heat and generating Jin, reducing fire and relieving heat. It's a great tonic soup.

The practice of black chicken soup for health preservation:

Ingredients: 1 black chicken, 10g American ginseng, 15g hawthorn, 15g dendrobium, 4 slices of ginger, 4 leeks.

Excipients: salt, 2 tablespoons of cooking wine.

1.The black chicken is about a pound or two. Wash well, add a pot of cold water and bring to a boil. Boil the blood, take it out and rinse it off.

2.Wash the onion and tie it into a knot. Slice the ginger. Wash the herbs.

3.Pour all the ingredients from step 2 into the bottom of the pan.

4.Put the washed black chicken on top.

5.Add cold water without chicken. Bring to a boil on high heat and simmer over low heat for about an hour. Add an appropriate amount of cooking wine in the middle, and add salt according to taste before serving.

Method 1: Codonopsis ginseng, red dates, and shiitake mushroom chicken soup.

Codonopsis and red dates invigorate qi and nourish blood, especially suitable for body weakness.

Consumed by women. After washing the chicken, use ginger in cold water and cooking wine.

Bring to a boil. Soak shiitake mushrooms and cinnamon.

Add the whole chicken, green onions, star anise and other spices, simmer for an hour and a half, add alcohol and salt, add shiitake mushrooms and continue to simmer, and after half an hour, the mushroom flavor dissolves in the soup.

Method 2: Stew chicken in clear water.

After simmering for an hour, it can be out of the pot, and the fragrant and soft hand-torn muscles and flesh are separated.

Method 3: Stewed chicken with white radish.

Stewing white radish and chicken together can reduce fire and water, and the soup has a sweet taste. Cut the chicken and bring it to a boil in cold water, remove and rinse the blood. Put it in the pot again and simmer, wait until the chicken is soft and the soup turns yellow, add the white radish and goji berries to simmer, and the white radish can be boiled until transparent.

Method 4: Stewed chicken with kelp.

The kelp has a natural umami flavor and is stewed with chicken with chicken essence.

Neither. Chicken is refrigerated and stewed to taste more delicious, and the meat is more easily absorbed in nutrients after the stiffness phase. Fly the chicken into the water.

It is then simmered in a casserole, and after half an hour, the kelp is added to increase the richness of the soup and make the chicken soup more delicious.

Method 5: Chicken stewed grains.

Cut off the tail of the chicken and clean it, stuff it with glutinous rice, red dates and other miscellaneous ingredients and seal it. Put the chicken in the pot and stew with ginger and ginseng, the water should be enough at one time, simmer for an hour and a half, the rice in the middle is soft and glutinous and nutritious, and a chicken soup can be used as a staple food.

Stew the chicken broth, but don't put more supplemental ingredients.

Dendrobium American ginseng black chicken soup has the effect of nourishing yin and replenishing qi, calming the nerves, clearing away heat and generating Jin, reducing fire and cooling off. It's a good soup for qi.

The practice of healthy black chicken soup:

Ingredients: 1 black chicken, 10 grams of American ginseng, 15 grams of hawthorn, 15 grams of dendrobium, 4 slices of ginger, 4 chives.

Excipients: salt to taste, 2 tablespoons of cooking wine.

1. Choose a black chicken that is more than one pound or two pounds. Wash and add a pot of cold water to boil. Boil the blood, remove and rinse.

2. Wash the green onion and tie it into a knot. Ginger slices. Wash the herbs well.

3. Pour all the things from step 2 into the pot and bottom it.

4. Put the cleaned black chicken on it again.

5. Add cold water that has not been used by the chicken. Bring to a boil over high heat and simmer for about 1 and a half hours. Add an appropriate amount of cooking wine halfway through, and add salt according to taste before eating.

6. Finished product of health black chicken soup.

Although chicken soup is not hot, it is also a warm type. But I don't think it's a big deal to drink some chicken broth. If you want to reduce the fire well, you may wish to add some durian meat and red dates to the chicken soup in summer. Add some lotus seeds and red dates in autumn. In winter, add some winter melon, radish and the like.

If you really want to stew chicken soup to dispel heat and reduce fire, you can use an appropriate amount of mung beans, lotus seeds, seeds, red dates, and wolfberries, which not only replenish (sweating a lot in summer), but also clear heat and dampness and reduce fire.

However, you can also use winter melon, lotus seeds, red dates, wolfberries, and duck to make soup (seasoning accessories: appropriate amount of ginger pieces, Sichuan pepper, stewed and cooled for a while, and then add an appropriate amount of salt) is a better summer to dispel heat, reduce fire, diuretic, replenish qi and blood, delicious, fragrant and nutritious.

In summer, there is also a soup - sour radish and duck soup is appetizing and heatstroke-proof.

1. Chicken soup is a very nutritious drink, chicken soup can not only increase nutrition, but also will not lead to excess calories, and will not affect the change of weight. The chicken soup should be light and easy to digest, you can first blanch the whole chicken with hot water, which will dissolve most of the fat, reduce the fat content, and remove some fishy smell.

2. Then use the casserole, add cold water to boil slowly, it is recommended to put some green onions, ginger, garlic, and a small amount of rock sugar and cooking wine, try not to put monosodium glutamate and chicken essence and other flavorings, it is best to stew with pure water, and the amount of water should be sufficient, to not pass the whole chicken, put enough water at a time, do not add water in the middle.

3. The best time to stew is two to three hours, slow simmering over low heat, so that the stewed chicken soup is nutritious and delicious, and the calories are very low, and it will not make people fat.

Chicken soup can't be drunk to reduce the heat. Because the chicken is slightly warm, the chicken soup has a warming effect and cannot play a role in reducing fire. Chicken soup can warm and nourish the spleen, nourish qi and blood, and nourish the kidneys and essence.

Chicken has a good effect on malnutrition, cold intolerance, fatigue, menstrual irregularities, anemia, weakness, etc. Chicken has the effect of warming and invigorating qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating blood vessels, and strengthening muscles and bones. People with inflammation cannot be warmed, which will not be conducive to the recovery of inflammation.

Chicken contains vitamin C, E, etc., the content of protein is high, there are many types, and the digestibility is high, it is easy to be absorbed by the human body and is highly utilized, has the effect of enhancing physical strength and strengthening the body, and also contains phospholipids that play an important role in human growth and development, which is one of the important ** of fat and phospholipids in the dietary structure of Chinese.

Chicken has the highest cholesterol content. If women eat chicken every day, then there will inevitably be excess cholesterol stored in the body, which is not only not conducive to health, but also increases the probability of heart disease and cerebral thrombosis.

The best way to make chicken soup delicious and nutritious is to choose fresh, additive-free chicken, preferably local chicken or farmhouse chicken, so that the stewed soup is more delicious and does not contain too many hormones and antibiotics.

The longer the chicken broth is simmered, the better the taste and texture, but simmering it for too long can make the soup too rich and prone to fire. It is recommended to simmer the soup for between 2-3 hours to achieve a balance of taste and nutrients. Adding some light side dishes such as carrots, onions, ginger slices, etc., to the soup can increase the nutritional value of the soup without affecting the taste.

Chicken soup needs to be simmered slowly over low heat, and should not be boiled over high heat to avoid the stewed soup from catching fire. Chicken soup will have some grease and floating film during the stewing process, which needs to be removed with a spoon after stewing, so as not to affect the taste and health. The seasoning of chicken soup is mainly light, and an appropriate amount of salt and other seasonings, such as pepper, cooking wine, etc., can be added according to personal taste, but it is not advisable to add too much monosodium glutamate and chicken essence to avoid fire.

Precautions for stewing chicken broth

1. Selection of chickens: old hens or broilers with delicate meat and intact bones should be selected, and sick chickens or overly fat chickens should be avoided.

2. Handling of chicken: Before stewing chicken soup, the chicken should be washed, the chicken skin, internal organs and impurities should be removed, and cut into pieces or left whole for better flavor.

3. Selection of ingredients: Different ingredients can be selected according to personal taste, such as ginger slices, green onions, wolfberries, etc., to enhance the aroma and nutritional value of the soup with Zhao Tangerine.